Shrimp Diablo Recipe

Bring water to boil

Bring a large pot of salted water to a rolling boil (about 4-6 quarts water, add 1-2 tablespoons kosher salt).

Cook linguine

Add 12 oz linguine and cook until al dente according to package instructions (typically 8-10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While pasta cooks, pat the shrimp dry with paper towels and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp ancho chile powder and 1 tsp smoked paprika. Toss to coat evenly.

In a large wide skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp unsalted butter. When the butter foams and oil shimmers (about 1 minute), add the seasoned shrimp in a single layer. Do not overcrowd — cook in batches if necessary.

Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil to keep warm. Leave any browned bits in the pan for the sauce.

Reduce heat to medium. Add the minced garlic (3 cloves) to the skillet and sauté briefly, about 30 seconds, until fragrant but not browned.

Add 1 cup dry white wine to deglaze the pan, scraping up the brown bits with a wooden spoon. Let the wine simmer 2–3 minutes to reduce slightly.

Stir in 1 cup low-sodium chicken broth (or shellfish stock), 1 tbsp tomato paste, 1 tsp red pepper flakes and 1 cup halved cherry tomatoes. Bring to a gentle simmer and cook 4–5 minutes, until the cherry tomatoes begin to blister and the sauce reduces a bit.

Taste and adjust seasoning with salt and pepper. If you want more heat, add another 1/4–1/2 tsp red pepper flakes or 1/2 tsp ancho powder.

Return the cooked shrimp to the skillet along with any accumulated juices. Add 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Toss to combine and warm the shrimp through for 30–60 seconds (do not overcook).

Add the drained linguine to the skillet. If the pan is not large enough, combine in the pasta pot. Add up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Toss everything together over low heat for 1–2 minutes until well coated. Stir in 1 tsp olive oil and 1 tbsp butter if desired for glossy finish.

Adjust final seasoning with salt and pepper to taste.

Divide linguine and shrimp among 4 plates or bowls. Spoon remaining sauce and blistered tomatoes over the top. Sprinkle with 1/4 cup grated Parmesan (optional) and the remaining chopped parsley.

Serve immediately with lemon wedges on the side and additional red pepper flakes for extra heat.